The air in my daughter’s kitchen was sweet with the scent of strawberries and summer. Her two little ones had just returned from picking berries with their dad, baskets overflowing with red, juicy treasures. I hadn’t planned to bake anything that day—we were only visiting for the weekend—but seeing their stained fingers and proud smiles, I couldn’t resist making something special with them.
My youngest granddaughter, 6 years old and wildly curious, asked, “Grandma, can we make something that doesn’t need the oven?” She’s not fond of the waiting game when it comes to baked goods. So we gathered in the kitchen: strawberries on the counter, cream cheese softening near the window, and that familiar store-bought graham crust waiting in the pantry.
We layered, stirred, and folded with little hands helping the entire way. The pie came together simply, but the moments layered into it—those were the real filling. As it chilled, we played card games and told stories, sneaking peeks into the fridge every now and then, checking if it was “ready yet.”
Later that evening, with whipped cream on noses and forks scraping plates clean, I realized no oven could ever warm a home like a recipe made by many hands and happy hearts.
Short Description
This no-bake strawberry cream cheese pie features a creamy vanilla filling topped with fresh strawberries and a homemade glaze—all nestled in a classic graham cracker crust. A simple, refreshing dessert perfect for spring and summer gatherings.
Key Ingredients
For the crust:
-
1 (9-inch) graham cracker crust
For the cream cheese filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the strawberry topping:
- 5 cups fresh strawberries, tops removed and quartered (divided)
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- 3 teaspoons fresh lemon juice
Tools Needed
- Electric mixer (or hand whisk)
- Mixing bowls
- Rubber spatula
- Small saucepan
- Potato masher or spoon
- Measuring cups and spoons
- Spoon or offset spatula
- Refrigerator
Cooking Instructions
Step 1: Cook the Strawberry Glaze
In a small saucepan over medium-low heat, combine 2 cups of quartered strawberries, granulated sugar, cornstarch, and lemon juice. Stir occasionally until berries begin to soften and release their juices.
Step 2: Mash and Boil
Gently mash the berries with a spoon or potato masher. Increase heat to medium-high and bring to a boil. Let the mixture bubble for 1 minute while stirring constantly. Remove from heat and allow to cool to room temperature.
Step 3: Prepare the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until the mixture becomes silky and lump-free.
Step 4: Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until fully combined and smooth.
Step 5: Assemble the Pie Base
Spread the cream cheese mixture into the graham cracker crust. Smooth out the top with a spatula.
Step 6: Top with Strawberry Mixture
Once the glaze is cool, stir in the remaining 3 cups of fresh strawberries until they are well coated. Spoon this mixture evenly over the cream cheese layer.
Step 7: Chill
Cover the pie and refrigerate for at least 4 hours to allow it to fully set. Overnight is even better for firm slices.
Why You’ll Love This Recipe
Creamy & Light: The whipped filling is rich but not heavy, perfectly balanced by tart strawberries.
No Oven Needed: Great for hot days or when you don’t want to heat up the kitchen.
Kid-Friendly: Easy enough for little hands to help with—and they’ll love the sweet rewards.
Fresh & Seasonal: Uses real strawberries for natural sweetness and vibrant flavor.
Make-Ahead Friendly: Ideal for prepping a day in advance before parties or family dinners.
Mistakes to Avoid & Solutions
Over-mixing the cream cheese: If over-beaten, it can become too loose. Solution: Stop once it’s smooth and lump-free.
Adding whipped cream too fast: Folding gently is key to maintaining airiness. Don’t stir—it flattens the filling.
Using warm glaze: Hot glaze can melt the cream filling. Cool it to room temperature before topping.
Skipping chill time: The pie won’t hold its shape. Minimum 4 hours of chilling is essential.
Watery strawberries: Pat fresh berries dry before adding to the glaze to avoid a soggy topping.
Serving and Pairing Suggestions
Serve chilled as a light dessert after a summer meal.
Top each slice with a dollop of whipped cream or a sprig of mint.
Pairs well with iced tea, sparkling lemonade, or chilled rosé.
Add crushed pistachios or sliced almonds on top for a bit of crunch.
Lovely for potlucks, showers, brunch spreads, or evening cookouts.
Storage and Reheating Tips
Refrigerate: Store covered in the fridge for up to 4 days.
Do not freeze: The texture of cream cheese and fresh berries won’t hold up well in the freezer.
To serve again: Simply remove from the fridge and let sit for 10 minutes before slicing.
Keep topping fresh: If prepping ahead, wait to spoon on the strawberry glaze until the day you plan to serve.
FAQs
1. Can I use frozen strawberries?
You can, but fresh is highly recommended. Frozen berries release more water and affect the texture.
2. Can I make this dairy-free?
Yes. Use dairy-free cream cheese and coconut whipped cream. The texture will be slightly softer but still tasty.
3. Is this pie overly sweet?
Not at all. The fresh lemon juice balances the sweetness and adds brightness to the strawberries.
4. Can I use a homemade graham crust?
Absolutely. A mix of crushed graham crackers, melted butter, and sugar pressed into a pie plate works beautifully.
5. How can I make this ahead of time?
Make the cream layer a day ahead and refrigerate. Prepare the strawberry topping the next day and assemble a few hours before serving.
Tips & Tricks
Let cream cheese fully soften before mixing—it’ll save your arms and give a smoother result.
Use a chilled bowl and beaters to whip the cream faster.
A thin layer of melted white chocolate brushed onto the crust helps keep it from going soggy.
Always taste the strawberries—if they’re not sweet enough, add a touch more sugar to the glaze.
Want cleaner slices? Dip your knife in warm water and wipe between cuts.
Recipe Variations
Mini Strawberry Pies
Use individual graham crust tart shells instead of one large crust. Assemble the same way, chill, and serve as single portions.
Mixed Berry Version
Replace 2 cups of strawberries with a mix of raspberries and blueberries. Cook the same way for a vibrant, sweet-tart glaze.
Chocolate Strawberry Cream Pie
Add 2 tablespoons of cocoa powder to the cream cheese layer and top the pie with chocolate curls before chilling.
Lemon Whip Variation
Add 1 teaspoon lemon zest to the cream cheese filling for a citrusy lift that pairs well with the strawberry glaze.
Nutty Crust Twist
Swap the graham crust for a pecan or almond crust for added crunch and a slightly savory contrast.
Final Thoughts
That pie didn’t last long at my daughter’s house. The last slice was claimed by my son-in-law, who offered to do the dishes in exchange. Not a bad trade. The quiet moment after everyone had eaten—kids chasing fireflies, grown-ups chatting in the kitchen—reminded me why I cook in the first place. Recipes like this are about more than filling bellies. They hold space for laughter, togetherness, and a little bit of joy passed down one bite at a time.
Some dishes fade into the background. This one shines quietly, sweetly, in the way only something made with fresh fruit, creamy filling, and a full heart can.
Strawberry Cream Cheese Pie (No-Bake)
Print ThisIngredients
- For the crust:
- 1 (9-inch) graham cracker crust
- For the cream cheese filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- For the strawberry topping:
- 5 cups fresh strawberries, tops removed and quartered (divided)
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- 3 teaspoons fresh lemon juice
Instructions
Step 1: Cook the Glaze
In a saucepan, combine 2 cups of strawberries, sugar, cornstarch, and lemon juice over medium-low heat. Stir until berries soften and release juices.
Step 2: Mash and Boil
Mash gently, raise heat to medium-high, and boil for 1 minute, stirring constantly. Remove from heat and let cool.
Step 3: Make Filling
Beat cream cheese until smooth. Add powdered sugar and vanilla; mix until silky.
Step 4: Whip Cream
Whip heavy cream to stiff peaks. Fold into cream cheese mixture until smooth.
Step 5: Fill the Crust
Spread cream mixture into the graham crust and smooth the top.
Step 6: Add Strawberry Topping
Mix cooled glaze with remaining 3 cups strawberries. Spoon over the filling.
Step 7: Chill the Pie
Cover and chill for at least 4 hours, or overnight for best results.
